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Cooking Lamb [split from General Topics]

(Note: This discussion was split from General Topics at: http://chowhound.chow.com/topics/9679... -- The Chowhound Team)

I made a culinary bucket list for 2014.The goal is to try at least two fairly new complex recipes a month and one new food ingredient per week. I have decided that as a result of all of the *lamb love* my CH peers profess that what I will do is when I go to the meat market I discovered, I will purchase 3 ounces of ground lamb. I will bring it home and mix it with garlic, bread crumbs and lots of savory seasoning and make myself either a lamb burger or mini lamb meat balls.

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    1. Good goals! I like it mixed with chunks of feta, kalamata olives and red onion, with minced garlic.

      9 Replies
      1. re: mcf

        That sounds delicious. I have irritated some CH's with my anti-lamb comments. I really want to explore a few foods I have rejected and see if I can integrate them into my diet. I love each ingredient you listed so I will keep that in mind when I conduct my *lamb experiment*.

        1. re: MamasCooking

          This is my fave recipe for serving people who are on the fence about lamb.

          http://www.recipeslib.com/frugal-gour...

          1. re: MamasCooking

            I like lamb, but sometimes the lambiness is too much for me, too. A strong marinade of lemon juice, evoo, garlic and tons of Greek oregano is the only way to get my husband to tolerate, short of outright enjoying, lamb chops.

              1. re: MamasCooking

                The acid really helps cut gaminess. So does yogurt marinade due to lactic acid.

            1. re: MamasCooking

              I'm sure an excellent curry would change your mind about lamb and if you haven't tried 'lamburgers', you're in for a treat.

              1. re: mucho gordo

                Lamb curry is an abomination to my palate, but lambburgers are absolutely awesome. I wish I could find it more often.

                1. re: EWSflash

                  what about lamb curry is an abomination to your palate?

                  and by what kind or style of lamb curry did your palate get abominated ?

                  1. re: EWSflash

                    It must have been the curry you used. What color was it?

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              1. The original comment has been removed
                1. As you asked in the WFD thread about a week ago, try to find US lamb if it's available. It's much milder than New Zealand / Australian. Also instead of grinding it, try a cut you can serve rare / medium rare - it goes a long way in mitigating the lamb-iness of it. That's how I dipped my toes into the world of lamb, anyway, after a lifetime of, like you, disliking it profoundly.

                  1 Reply
                  1. re: sharebear

                    Good point about grilling. I've done butterflied legs with an Asian marinade. This isn't the same recipe but yo get the picture:

                    http://allrecipes.com/recipe/asian-ba...